Pages

Sunday, October 21, 2012

Eye of Round Oven Roast - Use Dry Heat

Since I've been on the Dukan Diet, I've been eating a lot of meat. I have mainly been eating beef tenderloin, t-bone and striploin steak cuz they are so good and relatively lean enough for Dukan requirements. But I also noticed that my grocery bills have increased since these tend to be the more expensive cuts of beef. This month, I was determined to learn how to cook less expensive cuts of lean meat. I bought an eye of round roast (one of the leanest cuts from a cow) and brought it home not knowing exactly what I would do with it but figured I would ask the Internet and find a slow cooker recipe.

Fortunately, I attended a blogger conference last week and someone from Canada Beef (beefinfo.ca) was there. I learned that there are oven roasts and there are pot roasts. Oven roasts are best cooked in the oven with dry heat and shouldn't be cooked in the crock pot with 'wet heat' (I don't think they actually said 'wet heat' but you know what I mean). She gave me this very simple recipe for an eye of round roast.

What you need:
Eye of Round roast
Salt
Pepper

1. Preheat oven to 450F
2. Wash and dry the roast with paper towel and season with salt and pepper. Stick a meat thermometer into the roast
3. Put the roast on a rack in a pan and into the oven
4. After 20 minutes, turn the oven down to 275F.
5. Bake until meat thermometer is at 140F.
6. Let roast rest for 10 minutes before cutting into it.

My roast was small so this whole process only took just over 1 hour and it turned out amazing! Where has this been all my life?! My kids and I ate half of it before dinner even started!